Rating: 4.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 13

This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.

Lorrie Hulston
Recipe by Cooking Light April 2008

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.

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Nutrition Facts

61 calories; calories from fat 43%; fat 2.9g; saturated fat 0.6g; mono fat 1.6g; poly fat 0.3g; protein 2.3g; carbohydrates 7.5g; fiber 1.7g; cholesterol 1mg; iron 0.7mg; sodium 253mg; calcium 30mg.
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